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Mango Sticky Rice Oatmeal

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Turn one of Thailand's most famous desserts into a fiber-rich breakfast!

If you have just 25 minutes, you can whip up a delicious, fiber-rich breakfast inspired by the flavors of Thailand’s beloved mango sticky rice. These creamy, sticky oats are topped with a luscious coconut sauce and fresh mango, creating a perfect balance of richness and brightness. It’s a versatile dish that works beautifully as both breakfast and dessert, and it stores well, making it a great option for meal prep.

Mango sticky rice, or khao niao mamuang, is traditionally made with glutinous rice and palm sugar. In this oatmeal version, the main swap is replacing the sticky rice with oats, which boosts the dish’s fiber and protein content. I enjoy both versions, but I often find myself reaching for the oatmeal variation. It’s quicker to make and includes that fiber and protein boost.

The oatmeal is easily customizable. You can use fresh or frozen mango, adjust the sweetness to your liking, or even add additional toppings if you want more from the dish. I like the oatmeal warm but you can also enjoy it straight from the fridge without heating it up. Whether you prefer it warm and cozy or chilled straight from the fridge, it’s a dish that fits seamlessly into your routine.

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Servings: 2
Calories: 473
Description

This creamy oatmeal, flavored with sweetened coconut milk,

Ingredients
  • 7 ounces full fat coconut milk
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 1 tablespoon water (for slurry)
  • 1 1/2 teaspoon cornstarch (for slurry)
  • 1 large mango (sliced)
  • 1 cup quick oats
  • 1 cup water
  • black sesame seeds to top
Instructions
  1. 1
    Add coconut milk, sugar, and salt into a small pot over medium heat. Whisk continuously and bring it to a simmer.
  2. 2
    In a small bowl, whisk together 1 tablespoon water and cornstarch until a slurry is formed. Pour the cornstarch slurry into the coconut milk and whisk continuously for 2-3 minutes or until the mixture thickens.
  3. 3
    Pour the thickened coconut milk into a separate bowl.
  4. 4
    Add 1 cup of water into the same pot and bring it to a boil. Add the oats and gently combine. Cook for 1 minute over medium heat.
  5. 5
    Add 1/3 or 1/2 of the thickened coconut milk mixture into the oats and gently combine. Turn the heat off.
    The sauce will thicken as it cools.
  6. 6
    Serve the oats with sliced mango and drizzle the thickened coconut sauce on the rice.
  7. 7
    Sprinkle black sesame seeds on top and enjoy!

Nutrition Facts

Servings 2

Serving Size 1

Amount Per Serving
Calories 473kcal
% Daily Value *
Total Fat 19.8g31%
Sodium 50mg3%
Total Carbohydrate 63g21%
Dietary Fiber 6.5g26%
Sugars 38.3g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the oatmeal in an airtight container in the fridge for up to 5 days.

Keywords: mango, sticky, rice, oatmeal, mango sticky rice oatmeal
Read it online: https://eatswithjamie.com/recipe/mango-sticky-rice-oatmeal/